Picnic recipes

Park It Outside

A delicious picnic menu that’s sure to please

By Jennie Drent & Shima Zonneveld

Picnics are fun, but it does take a lot of planning: finding a free day, finding the perfect picnic spot, prepping all the food and drink, and hoping for good weather. We offer you a helping hand with at least the food by giving you some recipes that are quick and easy to make. This means you’ll have more time to enjoy the leisurely day with family and friends.

Picnic Spritzer

This recipe can be a kid-friendly picnic drink, or an adult tipple with a few amendments. Either way, it’s a refreshing way to keep cool at your picnic.

• 1/2 cup lemon-flavoured Italian soda, or any flavour you prefer
• 1/4 cup peach nectar
• 1 tsp grenadine
• Fresh berries for garnish

Fill a tall glass with ice cubes. Pour in the grenadine, peach nectar and fill the rest of the glass with the Italian soda. Garnish with your favourite berries. If you’re making a pitcher, just triple the recipe and adjust the ingredients to taste. For a more adult drink, add an ounce of vodka, or try a twist on sangria by
adding approximately ½ cup of muscato.

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Mild Curry Dip

This recipe will be a veggie-tray staple for future barbeques and patio or picnic parties. If you want a bit more heat in this dip, add a little horseradish.

• 1/2 cup Miracle Whip (or 1/4 cup each mayonnaise and sour cream)
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1/4 tsp mild curry powder
  (more to taste)

Put all the ingredients in a medium-size bowl and mix well with a whisk. The dip will keep in the refrigerator for up to 4 days in a tightly sealed container.

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Marinated Flank Steak

Flank steak is a flavourful cut of meat, and this citrus-based marinade brings out its best qualities.

• 2 green onions, thinly sliced
• 1/2 cup lime juice
• 2 tbsp lemon juice
• 2 tbsp soy sauce
• 2 tbsp grated ginger
• 1 tsp ground coriander
• 1/8 tsp red pepper flakes
  (to taste)
• 1.5 lb flank steak

Combine all the marinade ingredients in a bowl or re-sealable bag. Place the steak in the bag or bowl, and marinate for 45 minutes at room temperature. Don’t extend the marinating time because the citrus acids will start to cook the meat.

Pre-heat your grill to medium-high 30 minutes before the meat has finished marinating. Place the steak on the grill and turn only once during cooking, approximately 4 minutes per side. You can turn one burner down to low, leaving the other on medium-high and transfer the meat to the low side to allow it to cook without drying out. Cook the steak to how you like it—rare, medium-rare or well-done—then let it rest for 10 minutes before slicing.

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Cold Noodle Salad

This salad will look impressive, but it’s easier-than-pie to make.

For the Thai Dressing:

• 1/4 cup unsalted dry-roasted peanuts
• 3 tbsp minced ginger
• 1/4 cup tepid water
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp vegetable oil
• 2 tsp toasted sesame oil

For the Salad:

• 1 1/2 cups of brown rice ramen noodles, cooked and rinsed with cold water
• 1/2 cup thinly sliced cucumber
• 1 cup grated carrots
• 1 bell pepper, thinly sliced (orange, red or yellow)
• 1 1/2 cups baby spinach
• 1/2 cup chopped sugar snap peas
• 1/4 cup chopped cilantro (optional)

For the dressing, mix all the ingredients in a blender for 15 to 20 seconds. For the salad, combine all the ingredients in a bowl, pour the dressing over the salad and toss until well coated. The salad is best served at room temperature. If you don’t have brown rice ramen noodles, any Asian-style noodle will do.

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Espresso Blondies

Blondies are a fun twist on the traditional brownie recipe, but make a double batch because they won’t last the trip to the picnic site.

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 1/2 cup of cold butter
• 3/4 cup brown sugar,
  firmly packed
• 3/4 cup granulated sugar
• 3 tbsp brewed espresso or strong coffee
• 1 large egg
• 2 tbsp vanilla extract
• 3/4 cup toasted slivered almonds
• 3/4 cup semi-sweet chocolate chips

Preheat your oven to 350ºF. Line a 9-by-7-inch baking pan with parchment paper that’s been cut larger than the pan so you can easily lift out the baked blondies.

In a bowl, combine the flour, baking powder, and salt. Melt the butter and both sugars in a saucepan over medium heat. When everything has melted, remove the pan from the heat and stir in the espresso. Let this mixture cool then whisk in the egg and vanilla. Add the flour mixture to the butter mixture, and stir until combined. Gently stir in the almonds and chocolate chips. Spread the batter evenly in the prepared pan. Bake for 20 to 25 minutes, or until the edges have pulled away from the pan and its golden brown on top.

Let the blondies cool completely in the pan before lifting them out, then cut to your preferred size and keep in a tightly sealed container. If you want a peanut butter hit, swap out half of the chocolate chips for peanut butter chips, or swirl peanut butter on the top before baking. n

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